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Jerk Mackerel with Papaya Salad

Photo: Romulo Yanes; Styling: Deborah Williams
Yield 4 servings (serving size: 1 fillet and 3/4 cup salad)
Mackerel's assertive flavor stands up to the bold taste of jerk seasonings. Plus it's a great sustainable seafood choice. Save remaining Jamaican Jerk Paste to toss with vegetables or hot cooked rice, or stretch it with a little olive oil and use the mixture to marinate chicken.


  • Salad:
  • 1 cup (2-inch) julienne-cut peeled papaya
  • 1 cup (2-inch) julienne-cut peeled jicama
  • 1 cup (2-inch) julienne-cut red bell pepper
  • 1 tablespoon small cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon salt
  • Fish:
  • 1/4 cup Jamaican Jerk Paste
  • 4 (6-ounce) mackerel fillets
  • Cooking spray

Nutrition Information

  • calories 439
  • fat 26.3 g
  • satfat 6.2 g
  • monofat 10.3 g
  • polyfat 6.4 g
  • protein 36 g
  • carbohydrate 13.6 g
  • fiber 3.4 g
  • cholesterol 110 mg
  • iron 3 mg
  • sodium 600 mg
  • calcium 52 mg

How to Make It

  1. Preheat broiler.

  2. To prepare salad, combine papaya, jicama, bell pepper, and cilantro leaves; toss. Sprinkle mixture with 2 tablespoons lime juice and 1/8 teaspoon salt; toss gently to coat.

  3. To prepare fish, rub 1 tablespoon Jamaican Jerk Paste over each fillet. Place fillets on a broiler pan coated with cooking spray. Broil 10 minutes or until desired degree of doneness. Serve with salad.